Tex Mex Chicken Pot Pie Recipe 445

Steps:

• Saute chicken in 1 TBSP EVOO will no longer pink. Remove from pain. Add onions, peppers and remaining oil. Saute until softened. Stir in flour and cook for 2 minutes. Add salt, spices, broth, and milk slowly while stirring. Stir and cook until mixture has thickened. Add chicken to thickened mixture. Pour into a 8x8 pan until about 2/3 full. You may have leftovers. You can pour these into a second dish so that it fills up about 2/3 full. Mix cornbread mix as directed on package. Stir in cheese. Pour carefully over the chicken mixture. Bake at 400F for 20 minutes or until top is golden brown. Sprinkle with paprika. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in baking pans and cover with aluminum foil.
• Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
• Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
• Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
• Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
• Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
• Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
• Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

Steps:

• Preheat oven to 375 degrees.
• Brown and crumble ground beef. Stir in beans and salsa.
• Transfer to a lightly greased 8 inch square baking pan.
• Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
• Sprinkle with cheddar cheese.
• Bake 25 minutes, until bubbly and lightly browned.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
• Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
• Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.

Steps:

• Preheat oven to 400.
• Mix all ingredients together except pie crusts.
• Line pie plate with first crust, deep dish is best.
• Add chicken mixture.
• Top with second pie crust. Cut slits into top crust.
• Bake for 45-50 minutes, until golden.
• Serve with sour cream and guacamole.